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TWI319307B - - Google Patents

Info

Publication number
TWI319307B
TWI319307B TW093127156A TW93127156A TWI319307B TW I319307 B TWI319307 B TW I319307B TW 093127156 A TW093127156 A TW 093127156A TW 93127156 A TW93127156 A TW 93127156A TW I319307 B TWI319307 B TW I319307B
Authority
TW
Taiwan
Prior art keywords
fermentation
lactic acid
acid bacteria
milk
derivative
Prior art date
Application number
TW093127156A
Other languages
Chinese (zh)
Other versions
TW200505350A (en
Inventor
Ryoichi Akahoshi
Tatsuyuki Kudo
Original Assignee
Yakult Honsha Kk
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP22015799A external-priority patent/JP3650711B2/en
Priority claimed from JP2000005485A external-priority patent/JP3648115B2/en
Application filed by Yakult Honsha Kk filed Critical Yakult Honsha Kk
Publication of TW200505350A publication Critical patent/TW200505350A/en
Application granted granted Critical
Publication of TWI319307B publication Critical patent/TWI319307B/zh

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
    • A61P31/04—Antibacterial agents
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Biophysics (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Oncology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Communicable Diseases (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seasonings (AREA)

Abstract

A method for improving viability of lactic acid bacteria in a fermented milk, which comprises adding an ingredient selected from oleic acid or a derivative thereof to a culture medium before or after fermentation by lactic acid bacteria upon production of said fermentation milk by lactic acid fermentation.
TW093127156A 1999-08-03 2000-08-01 Fermented milk drink and process for producing the same TW200505350A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP22015799A JP3650711B2 (en) 1999-08-03 1999-08-03 Method for producing low fat yogurt and low fat yogurt obtained by the method
JP2000005485A JP3648115B2 (en) 2000-01-14 2000-01-14 Lactic acid bacteria culture method and food and drink

Publications (2)

Publication Number Publication Date
TW200505350A TW200505350A (en) 2005-02-16
TWI319307B true TWI319307B (en) 2010-01-11

Family

ID=26523568

Family Applications (2)

Application Number Title Priority Date Filing Date
TW089115433A TWI283564B (en) 1999-08-03 2000-08-01 Fermented milks and their production processes
TW093127156A TW200505350A (en) 1999-08-03 2000-08-01 Fermented milk drink and process for producing the same

Family Applications Before (1)

Application Number Title Priority Date Filing Date
TW089115433A TWI283564B (en) 1999-08-03 2000-08-01 Fermented milks and their production processes

Country Status (12)

Country Link
US (2) US7115291B1 (en)
EP (2) EP1201132B1 (en)
KR (2) KR100753012B1 (en)
CN (2) CN101491278B (en)
AT (2) ATE505088T1 (en)
AU (1) AU775082B2 (en)
BR (1) BR0007131B1 (en)
DE (1) DE60045841D1 (en)
ES (2) ES2361296T3 (en)
MX (1) MXPA02001201A (en)
TW (2) TWI283564B (en)
WO (1) WO2001010233A1 (en)

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KR100576069B1 (en) * 2002-05-28 2006-05-10 대한민국 Method for preparing sangga share containing ginger
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WO2006028164A1 (en) * 2004-09-10 2006-03-16 Kirin Beer Kabushiki Kaisha Method for stabilizing the antiallergic activity of lactic acid bacteria aganst high-temperature treatment, stabilized compositions, and food and drink
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TWI465565B (en) * 2005-06-02 2014-12-21 Yakult Honsha Kk Fermentated foods containing bacteria of the genus bifidobacterium and method of preparing the same
JP4800015B2 (en) * 2005-11-22 2011-10-26 株式会社カロッツェリアジャパン Microbial cultures for suppressing the onset of dermatitis and products using them
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ATE473638T1 (en) * 2007-03-20 2010-07-15 Unilever Nv METHOD FOR PRODUCING AN EDIBLE CULTURAL PRODUCT WITH POLYUNSATURATED OMEGA-3 FATTY ACIDS AND IRON
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KR100990768B1 (en) * 2009-11-03 2010-10-29 이종수 Composition of mixed microorganism growing in super highly acidic condition
CN101731338B (en) * 2009-12-31 2013-06-05 内蒙古伊利实业集团股份有限公司 Tea extract-containing acidophilous milk and preparation method thereof
CN101791013A (en) * 2010-03-03 2010-08-04 艾克索·劳 Preparation method of milk curd for making cheese
KR101230952B1 (en) * 2010-06-10 2013-02-07 한국식품연구원 Fermented milk by Lactobacillus casei and Process for producing thereof
PH12013501023A1 (en) * 2010-12-20 2013-07-15 Socia‰Ta‰ Des Produits Nestla‰ S A Flavour modulation by bio-processing using flavour forming bacteria strains
PT2655598T (en) * 2010-12-20 2017-02-14 Nestec Sa Flavour modulation by bio-processing using cream-flavour forming bacteria strains
CN102318674B (en) * 2011-06-30 2013-03-13 鲁东大学 Preparation method of ginger tea juice active lactobacillary milk beverage
RU2461618C1 (en) * 2011-09-12 2012-09-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" Lactobacillus gallinarum strain used for preparing fermented milk products
RU2461619C1 (en) * 2011-09-12 2012-09-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" Lactobacillus gallinarum strain used for preparing fermented milk products
RU2477312C1 (en) * 2011-09-13 2013-03-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" STRAIN Lactobacillus gallinarum, USED TO PREPARE CULTURED MILK FOODS
EP2762010B8 (en) * 2011-09-30 2018-09-12 Kikkoman Corporation Taste-improving agent
CN102422883A (en) * 2011-10-25 2012-04-25 内蒙古伊利实业集团股份有限公司 Yoghourt with ginger extract and preparation method thereof
AU2013305725B2 (en) 2012-08-22 2017-05-11 Kraft Foods Group Brands Llc Processed cheese with cultured dairy components and method of manufacturing
CN102948476A (en) * 2012-11-19 2013-03-06 陕西科技大学 Method for preparing goat milk beverage containing ACE (Angiotensin Converting Enzyme) inhibitory peptide on basis of fermentation of Lactobacillus helveticus
KR101255815B1 (en) * 2012-12-18 2013-04-17 주식회사 유담 Method for producing jasmine yogurt and jasmine yogurt produced by the same method
MX2015012730A (en) * 2013-03-13 2016-06-21 Making People Better Llc Prebiotic composition and method of its use.
CN103349073B (en) * 2013-06-14 2017-03-29 扬州市扬大康源乳业有限公司 A kind of Yoghourt and its production method of probio fruit juice
CN103431043B (en) * 2013-06-14 2016-04-06 扬州市扬大康源乳业有限公司 A kind of jasmine yogurt and preparation method thereof
BR102014030865A2 (en) * 2014-12-09 2016-07-05 Biozer Da Amazônia Indústria E Comércio De Cosméticos E Fitoterápicos Ltda Me Functional food composition, manufacturing process and use of zingiber zerumbet extract
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CN104642545A (en) * 2015-02-25 2015-05-27 武汉光明乳品有限公司 Active probiotic tea flavor fermented milk and preparation method thereof
JP6961339B2 (en) * 2015-12-18 2021-11-05 アサヒ飲料株式会社 Beverage containing microbial cells
KR20210127164A (en) * 2019-02-19 2021-10-21 가부시키가이샤 야쿠르트 혼샤 Method for producing lactic acid bacteria and/or bacterial cultures of the genus Bifidobacterium
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CN110214879A (en) * 2019-07-08 2019-09-10 山东省农业科学院农产品研究所 A kind of coarse cereals bud fermented beverage and preparation method thereof
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Also Published As

Publication number Publication date
CN1377231A (en) 2002-10-30
BR0007131B1 (en) 2014-03-11
KR20010029649A (en) 2001-04-06
EP1201132A4 (en) 2004-12-15
EP1201132B1 (en) 2011-04-13
CN100496262C (en) 2009-06-10
WO2001010233A1 (en) 2001-02-15
CN101491278B (en) 2012-06-20
US20050255193A1 (en) 2005-11-17
DE60045841D1 (en) 2011-05-26
AU775082B2 (en) 2004-07-15
MXPA02001201A (en) 2002-08-20
BR0007131A (en) 2001-08-21
HK1134224A1 (en) 2010-04-23
EP1201132A1 (en) 2002-05-02
ATE554655T1 (en) 2012-05-15
KR20060133512A (en) 2006-12-26
ES2383877T3 (en) 2012-06-27
KR100753012B1 (en) 2007-08-30
US7927638B2 (en) 2011-04-19
CN101491278A (en) 2009-07-29
TWI283564B (en) 2007-07-11
EP2067405A1 (en) 2009-06-10
EP2067405B1 (en) 2012-04-25
ATE505088T1 (en) 2011-04-15
US7115291B1 (en) 2006-10-03
AU6182300A (en) 2001-03-05
ES2361296T3 (en) 2011-06-15
TW200505350A (en) 2005-02-16

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